Stationary

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Olive oil crostini, with olive tapenade, tomato & maplebrook mozzarella & arugula pesto and roasted sweet peppers with white anchovy
Passed hors d’oeuvres
Westfield farm goat cheese & roasted beet terrine with orange
Deviled local egg, scottish smoked salmon & caper popcorn
Mini lobster grilled cheese

First course

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Butter lettuce, cucumber, heirloom “gumball” tomatoes, tzatziki vinaigrette

Main course (served family style)

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Roasted locally raised pastured chicken with lemon, honey, sumac & toasted almonds
Moroccan spiced lamb, grilled monterey peaches & ramps
Pioneer valley asparagus, spiced chickpeas, cerignola olive relish & sheep milk feta
Quinoa, edamame & lacinato kale with lemon & unfiltered olive oil

Dessert

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Strawberry rhubarb tart with crème anglaise